Rhubarb Cherry Cake
[Vegan]

For the Base:

1. Sift the flour with the baking powder and rice starch, then add the sugar and a pinch of salt.
2. Mix the coconut oil (if solidified, melt in a bain-marie) with rice milk and water
3. Add the liquids to the solid ingredients. You will get a sticky and soft dough (but not too liquid).

For the filling:

1. Cut the rhubarb into pieces of about 2 cm (without leaves because they are toxic). Peel the cherries.
2. Put the rhubarb in a saucepan, sprinkle with a little lemon juice. Cover it flush with cold water, add the malt and the vanilla pod cut in two along the length.
3. Mix everything and bring to a boil over low heat, covering the saucepan with a lid. Cook until the rhubarb has become soft and the liquid is reduced. The consistency should be that of a puree.
4. When cooked, remove the vanilla, add the pitted cherries and leave them whole and stirred.
5. Allow the mixture to cool.

To Assemble:

1. Line the baking mold with paper, sprinkle with cane sugar, and pour the fruit into it, leveling everything with a spatula.
2. Cover the fruit with the dough and level well.
3. Cook in a static oven at 356°F for 45-50 minutes (always do the toothpick test).
4. Let it cool completely before spilling the cake onto a serving dish upside down